- 6 Eggs hard-boiled, shell removed.
- 1 small red onion finely sliced
- 2 medium-sized tomatoes chopped roughly
- Handful of fresh coriander chopped
- 1 clove garlic crushed and chopped finely
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1/2 large red chilli (de seed it if you wish)
- 2 tsp vegetable oil
- 1/4 cup water.
I really enjoy the simplicity of this dish.
- 1 Bag baby spinach
- 2 cups basmati rice
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1-2 tsp salt
- 1 red onion finely sliced
- 2 Red chillies finely chopped
- 2 Tomatoes finely chopped
- 31/2 cups chicken stock
- 1/4 cup toasted pine nuts
Wash rice several times until water runs clear, then drain. Heat oil in a deep saucepan. Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute. Add rice and stir for another minute. Add tomatoes, spinach, and butter,season to taste. Add stock, give it a stir and bring to boil. Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.
This is affectionately known as puff pastry samosas, but I decided to give it a new name. I have been making this forever and it is definitely a crowd pleaser.
- 425g canned tuna in brine
- 6 Ready rolled puff sheets
- 2 large potato peeled and diced into small cubes
- 1 small brown onion diced finely
- Handful fresh coriander
- 3 Birdseye chilli – diced finely
- 1 tsp turmeric
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp salt
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 – 2 tbsp oil
- 1/3 cup water
Take Puff pastry sheets out of the freezer to thaw.
Heat oil in a deep frying pan or wok. Add mustard and cumin seeds to oil and fry for 30 seconds. Added diced onion and chillies, and fry till onion softens. Add coriander stalks, garlic, ginger,turmeric, ground coriander and cumin. Fry for another minute, then add potatoes, and salt, give it a good mix add water and bring to boil lower heat to medium, cover and cook for 7 – 10 mins or until potatoes are tender. Add garam masala and tuna to the potato mix and cook for another 7 mins. Mix through chopped fresh coriander leaves. Allow tuna and potato mixture to cool.
Cut each pastry sheet into 9 squares. Ensure that you keep the sheets covered with a damp cloth to prevent it from drying out. Place a teaspoon of mixture onto each square. Take two corners of the square and bring it together to form a triangle. Seal edges by pressing it together.
Brush each triangle with oil and bake in a hot oven 200 deg C for 20 minutes until golden brown. Serve warm with mint chutney or whipped natural yoghurt.
I call this world famous because friends and family from around the world have eaten this over the years. I have yet to meet someone who doesn’t like them. There are many recipes for this around, but I do hope you enjoy my version. This recipe would serve 3-4 people.
- 1 cup Chick Pea Flour (Besan)
- 1/2 cup Self Raising Flour
- 1 small onion
- 1/2 bunch choy sum
- Generous handful of fresh coriander
- 1 tsp ginger
- 1/2 tsp Asafoetida
- 1/2 tsp chilli powder or 2 small fresh chillies
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1- 2 tsp salt
- 1/2 – 1 cup water
- 1-2 cups Vegetable Oil
Dice onion finely. Chop choy sum and coriander finely. In a medium-sized bowl, add flours, ginger, asafoetida, chilli powder, turmeric, cumin seeds, choy sum, coriander and mix. Once that is done, start adding water and forming a batter which should be thick in consistency. Heat oil (3-4 cm in-depth) in small wok. Once oil is hot drop teaspoonfuls of mixture and cook for about 4 mins or until it is golden brown. Serve hot either with a mint chutney or just natural yoghurt.
- 1/2 cup red lentils
- 1/3 cup yellow split lentils
- 1/2 onion
- 1 small carrot
- 2 green chillies
- 1 tomato
- Juice of 1 lemon
- Handful of fresh coriander
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1 tbsp ghee
- 4-5 cups water
- I even tsp turmeric
- 6 curry leaves
Rinse lentils well. Place in a deep saucepan with 4 cups of water, salt and turmeric and bring to a boil.
NB: a foamy substance will form on the top – remove and discard.
Add chillies garlic and tomato. Lower the heat to medium and let it simmer for 20 mins or until lentil are cooked through. You may have to top it up with another cup of water.
Add lemon juice and tempered spices. Remove from heat and add chopped coriander. Serve with rice.
Variation: You can add a generous bunch of baby spinach to the dhal.
In a small frying pan heat ghee and add mustard seeds, once the mustard seeds start to pop add cumin, onions. Sauté onions till they are soft, add curry leaves and ginger, cook for 1/2 minute.